Recipe by Harrison Brockington, Head Chef, The Gather Kitchen, Totness, Devon.
| Prep |
Cooking |
Serves |
 |
 |
 |
10 mins
(2h Proving) |
30 mins |
4 Adults |
Ingredients
- 75ml of Fussels Cold Pressed Extra Virgin Rapeseed Oil
- 500g bread flour
- 15g salt
- 12g yeast
- 350ml water
- 50g of fresh seaweed, optional
Method
To make the dough
- Mix the flour and salt together in one bowl, and crumble the yeast into 350ml water in another bowl.
- Slowly pour the water and yeast combination into the flour, while mixing, to create a dough. Drizzle in 60ml of the oil (reserve the extra 15ml for emulsion) and knead until the dough comes together and is smooth.
- Cover the dough and allow to prove in a warm space for two hours, or until it has doubled in size.
To cook the bread
- Add a dash of oil to a tray and pour in the dough to roughly an inch thick.
- Using your fingertips, spread it out to fill the tray and create some dimples on top.
- Add a topping: I used local seaweed (sea lettuce and pepper dulce) but rosemary, or sun-dried tomatoes and olives work well too.
- Allow the dough to prove for another hour, covered.
- Preheat the oven to 230°C/210°C fan/gas mark 8.
- Mix 15ml of water with the remaining 15ml of rapeseed oil to form an emulsion and brush this on top of the focaccia.
- Bake in the oven for 15 minutes, then reduce the temperature to 190°C/180°C fan/gas mark 5 and cook for another 15 minutes.
- Allow to cool for a further 15 minutes.
- Enjoy!
